Preparation

DISHES & UTENSILS: Baking Dish: Standard 10x8x2.5 or larger  Deeper the better. Disposable Aluminum pans are fine (*see cookie sheet). 2 Large Bowls:One for the sliced Potatoes.One for mixing all other ingredients. Cookie Sheet: -Optional- Large enough to place under baking dish to catch spills. *Recommended for support if you are using a disposable aluminum pan because they tend to flex and bend while you are putting them in & out of the oven. Potato peeler or paring knife. Potato slicer or paring Knife: Potatoes must be sliced thinly. Many hand held cheese graters and some food processors slice them too thick. Test what you have out to see what works. I slice them by hand with a paring knife. Colander / Strainer: To drain sliced potatoes. Aluminum Foil. Whisk or Fork: To hand beat eggs.

PREPARATION:1. Preheat oven to 350º.2. Peal then thinly slice potatoes (see note re potato slicer above).3. Rinse potatoes 3 times to remove all starch - Fill bowl with sliced Potatoes and cold water- let sit a minute - drain in colander - repeat 2 more times - then set aside.4. In large bowl, beat eggs.5. Add Heavy Cream, Whole Milk, Parmesan Cheese, Salt & Pepper to eggs.Slightly beat.Add any optional ingredients and mix.6. Cover bottom of baking dish with a thin layer of potatoes.Spoon in a layer of egg/other ingredients mixture.Continue to alternate layers of potatoes & egg/other ingredients.Leave 1/8 inch at the top for mixture to rise slightly while cooking.Gently press down on mixture to settle everything.7. With aluminum foil, cover tightly but with a little tenting so mixture does not stick to it when it rises.8. Bake for 1½ hrs - then remove foil - Place back in oven for ½ hour to lightly brown.9. Take out of oven & Cool at least 1 hour so any excess liquid can be absorbed.

my notes

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